JP4749357B2 - Scallop drying method and scallop drying apparatus - Google Patents

Description

  The present invention relates to a scallop drying method and a scallop drying apparatus for drying scallops after boiling until a predetermined moisture content is obtained, and a drying apparatus for scallops. The present invention relates to a method for drying scallops and a drying apparatus for scallops that can be efficiently manufactured by using the scallops.

When processing the harvested scallops into good quality dried scallops, many processes are carried out as follows, and the scallops are dried over time and effort. That is, the harvested scallop is first subjected to a process called first cooking where the whole shell is boiled with salt water. Next, a process called Niban-ni which boils with salt water in a state where shells, ears, internal organs and the like are removed to make only the scallops is performed.
Next, a process called roasting is carried out on the scallops boiled in this way, and then the steps of drying, fumigation, and storage are repeated many times, and the number of times reaches about 40 days. It is finished in good quality dried scallops with a moisture content of 16% or less.

The roasting is performed at a high temperature using a roaster, and is performed to quickly remove moisture from the second boiled scallop and promote tightening of the scallop. Generally, roasting is performed for about 1 hour at a hot air temperature of about 90 ° C.
Drying is a combination of mechanical drying using a dryer and sun drying at high temperature, medium temperature, and low temperature. The scallops in a wooden box are spread on a drying tray and are mainly used for drying scallops. It is done to dry the surface. In general, in the case of mechanical drying, one process is performed for about 1 hour.

Anthrop is a drying at room temperature where the scallops stored in the drying tray are transferred to a wooden box and left as they are, in order to promote the drying of the inside of the scallops and make the moisture content of the inside and the surface of the scallops uniform. Has been done.
Storage means temporary storage of scallops during drying and storage of dried scallops that are finished products in a waiting state for shipment, generally using a storage room that is controlled at a temperature of 15 ° C and a humidity of about 60%. The storage is carried out.
Tables 1 and 2 show the flow of work from the first cooking to shipping in the case of performing mechanical drying. In addition, the weight (yield) in the table indicates the weight (yield) of the scallop column that is the target after the end of each step when the weight after 2nd cooking (yield) is 100, and finish drying The moisture content when the weight (yield) after completion is 40.3 is about 16%.

Since the dried scallops processed in this way are high-grade foods, the grade is determined, and the profit is greatly influenced by the yield and the grade of the dried scallops.
The criteria for judging grades include the appearance judging from meat tightening, color, luster, white powder, blackening, etc., sensation judging from scent, taste, etc., moisture content, weight, yield judging from cracking of scallops, etc.
Of these, the tightening of the meat becomes worse due to excessive drying of the scallop surface, and white powder is often generated due to the delay of drying. In addition, the yield is said to deteriorate due to excessive drying of the surface of the scallop and the lack of fumigation caused by the delay of drying inside the scallop.

As described above, the drying of scallops requires a great number of processes, and it takes a long time of about 40 days. During the season, a large amount of scallops of 20 to 50 tons per day are received, and there is a limit to processing such a large amount of scallops by the conventional drying method of scallop shells, which is caused by complicated work. Deterioration of the quality of dried scallops was also a problem.
Further, the conventional drying method for scallops tends to be insufficiently dried inside, and when the moisture content inside the scallops is dried to 16%, the moisture content on the surface of the scallops becomes 16% or less. May become overdried. And when this over-drying of the scallop surface occurs, it affects the appearance, sensuality, and yield as described above, lowers the quality of the finished dried scallop, lowers the grade, and reduces the price of the dried scallop. It will cause a decline.

Further, in the case of the above conventional scallop drying method, drying and fumigation are frequently repeated as shown in Tables 1 and 2, and each time the scallop is dried from the drying tray to the wooden box or from the wooden box to the drying tray. Pillars had to be transferred, and a great deal of effort was spent on such complicated work. Further, when an impact is applied to the scallop column during the above transfer operation, the scallop column is cracked and the quality and yield of the scallop column are reduced.
In addition, outdoor sun drying depends on the weather and is also a problem in terms of hygiene.

  The present invention has been made on the basis of the above points, and the object of the present invention is to provide a process for drying a scallop shell and a configuration of a scallop drying apparatus that require much labor and time. From the fundamentals, it is possible to dry the scallop pillars so that the surface and the interior are uniform evenly in a short time with little effort, and it is possible to produce high-quality and safe dry shell pillars with excellent appearance, sensuality, and yield. The object is to provide a method for manufacturing scallops and a device for manufacturing scallops.

  In order to achieve the above object, the method for drying scallops according to claim 1 of the present invention repeats the steps of roasting, initial drying, late drying, fumigation and storage on the scallops after boiling, In the method for drying scallops that is dried stepwise until the scallops have a predetermined moisture content, the roasting and initial drying are performed at a drying temperature of 60 to 90 ° C. using a high-temperature hot air dryer, and the latter period Drying is performed at a drying temperature of 20 to 60 ° C. using a low temperature hot air dryer or a microwave heater, and the above-mentioned fumigation is a microwave using a microwave heater or microwave heating in combination with cold air drying or hot air drying. It is performed at a drying temperature of 20 to 60 ° C. using a dryer, and the above storage is performed by placing scallops in a storage room where the temperature and humidity are controlled and storing at room temperature. What to do A.

  Further, the method for drying scallops according to claim 2 is such that the scallop scallops are subjected to repeated drying, initial drying, late drying, fumigation and storage steps on the boiled scallops so that the scallops have a predetermined moisture content. In the method for drying scallops, which is dried stepwise until the end, the roasting and initial drying are performed at a drying temperature of 60 to 90 ° C. using a high-temperature hot-air dryer, and the latter drying is performed at a low-temperature hot-air dryer or It is carried out at a drying temperature of 20 to 60 ° C. using a microwave dryer in which microwave heating and cold air drying or hot air drying are used in combination. It is performed at a drying temperature of 20 to 60 ° C. using a microwave dryer combined with the above, and the above storage is performed by placing scallops in a storage room where the temperature and humidity are controlled and storing at room temperature. It is characterized in that the.

  The method for drying scallops according to claim 3 is the method for drying scallops according to claim 1 or 2, wherein the scallops after boiling are accommodated in a drying tray and roasted in a state accommodated in the drying tray. All the steps of initial drying, late drying, fumigation and storage are carried out.

  Further, the method for drying scallops according to claim 4 is the method for drying scallops according to claim 3, wherein the drying tray in which the scallops are accommodated has a plurality of drying trays spaced apart in the roasting and initial drying steps. Roasting, initial drying, and transfer between these processes are carried out in a state of being placed on a drying cart that can be accommodated in a dry state, and multiple drying trays are placed in a stacked state in the latter drying and storage processes. It is transferred to the movable carriage to be obtained, and the latter drying and storage and the movement between these processes with the addition of fumigation are executed.

  Moreover, the drying method of the scallop pillar by Claim 5 is the drying method of the scallop pillar in any one of Claims 1-4. After completion, the weight of the scallop is measured, and the management conditions of the above steps are corrected based on the measurement result.

  The scallop drying apparatus according to claim 6 repeatedly performs the steps of roasting, initial drying, late drying, fumigation and storage on the scallop after boiling, so that the scallop has a predetermined moisture content. In a scallop drying apparatus that is dried stepwise until it reaches a high temperature hot air dryer capable of performing the above-mentioned roasting and initial drying at a drying temperature of 60 to 90 ° C, and the latter drying at a drying temperature of 20 to 60 ° C A microwave that combines a low-temperature hot-air dryer or microwave heater that can be used in the above and a microwave heater or microwave heating that can carry out the fumigation at a drying temperature of 20 to 60 ° C. and cold-air drying or hot-air drying. It is characterized by comprising a dryer and a storage room in which scallops during or after drying can be stored at room temperature with temperature and humidity controlled.

  According to a seventh aspect of the present invention, there is provided a drying apparatus for scallop scallops by repeatedly performing the steps of roasting, initial drying, late drying, fumigation and storage on the scallop after boiling, so that the scallop has a predetermined moisture content. In a scallop drying apparatus that is dried stepwise until it reaches a high temperature hot air dryer capable of performing the above-mentioned roasting and initial drying at a drying temperature of 60 to 90 ° C, and the latter drying at a drying temperature of 20 to 60 ° C A low-temperature hot-air dryer or a microwave dryer using a combination of microwave heating and cold-air drying or hot-air drying, and a microwave heater or microwave that can carry out the fumigation at a drying temperature of 20 to 60 ° C. By providing a microwave dryer that combines heating and cold-air drying or hot-air drying, and a storage room that can store scallops during or after drying at room temperature with temperature and humidity controlled That has been made is characterized in.

The following actions are obtained by the above means. First, in the above-mentioned process, the microwave drying machine or the microwave drying combined with the microwave heating and the cold air drying or the hot air drying is used in the late drying process and the steaming process or only in the steaming process. The scallop is heated mainly from the inside, and the drying inside the scallop is promoted.
In particular, when a microwave dryer using both microwave heating and cold air drying or hot air drying is used instead of the microwave heater, in addition to drying inside the scallop shell by microwave heating, cold air or hot air The surface of the scallop is dried at the same time, and the entire scallop is dried uniformly and accelerated.

As an incidental effect of promoting drying, there is no need to transfer scallops from the drying tray to the wooden box, or from the wooden box to the drying tray, and the drying, initial drying, late drying, fumigation, and storage are not required. All processes can be performed using only the drying tray.
In addition, in the roasting and initial drying processes in which drying is desired to be promoted, a drying cart that can accommodate a plurality of drying trays with gaps is used, while late drying and in which rapid drying that affects quality is avoided. In each storage process, by using a movable carriage that can accommodate a plurality of drying trays in a stacked state, good drying progress of the scallop and smooth movement between the processes can be achieved. If necessary, it is possible to prevent the progress of surface drying by covering the stacked drying trays with a cover.
If the weight of the scallop is measured before entering the roasting process and after the roasting, initial drying and late drying processes, the target weight of the scallop after each process is compared with the measured weight. As a result, it becomes possible to grasp the dry state in each process, and it can be used to correct the management conditions of each process.

  According to the method for drying scallops and the apparatus for drying scallops of the present invention, the drying period can be significantly shortened by using a microwave heater or a microwave dryer, and a large amount of scallops can be obtained at a time. It can be processed.

  In addition, the dried scallop has a uniform surface and internal drying, and becomes a high-quality dried scallop with excellent appearance, sensuality, and yield. Further, by eliminating the use of the wooden box and performing the drying process after the roasting using only the drying tray, the labor of the operator can be greatly reduced, and the drying operation of the scallop can be performed with less labor.

  In addition, by properly using the drying cart and the moving cart, the drying in each process can be performed smoothly, and the movement between each process can be performed smoothly and in a short time. Despite accommodating the same number of drying trays as the trolley, the storage area for scallops during the construction period can be reduced because the flat area is small.

  In addition, when the weight of scallops is measured before entering the roasting process and after completion of the roasting, initial drying, and late drying processes, the scallops that are in the middle of drying are dried depending on the size and change of the measured weight. The state can be grasped, and if it is used for correction of control conditions in each process, the smooth drying of the scallop and the quality can be further improved.

  Hereinafter, the best mode for carrying out the present invention will be described with reference to Tables 3 and 4 and the illustrated embodiments. FIG. 1 is a schematic diagram showing a dry scallop production line for carrying out the method for drying scallops of the present invention, FIG. 2 is a plan view of a high-temperature hot air dryer used in roasting and initial drying steps, and FIG. 4 is a front view of the hot air dryer, FIG. 4 is the same as above, a right side view of the high temperature hot air dryer, FIG. 5 is a plan view of a low temperature hot air dryer used in the latter drying step, and FIG. 6 is a front view of the low temperature hot air dryer. FIG. 7 is the same as above, right side view of the low temperature hot air dryer, FIG. 8 is a plan view of the microwave dryer used in the fumigation process, FIG. 9 is the same as above, front view of the microwave dryer, FIG. FIG. 11 is a plan view of a drying carriage used in the roasting and initial drying process, FIG. 12 is the same as above, a front view of the drying carriage, FIG. 13 is the same as above, and a right side view of the drying carriage. 14 is a plan view of a mobile carriage used in the latter drying and storage process, and FIG. 15 is the same as the mobile carriage. Front view of FIG. 16 Id, is a right side view of the cart.

In the method for drying scallops according to the present invention, the scallop A having a predetermined moisture content is obtained by repeatedly performing the steps of roasting, initial drying, late drying, fumigation, and storage on the scallop A after boiling. It is a method of drying in stages.
In the present embodiment, roasting means drying at a drying temperature of 60 to 90 ° C. performed using the high-temperature hot air dryer 3, and quickly removes water from the scallop A after boiling to tighten the scallop. Done to promote.
The initial drying means drying at a drying temperature of 60 to 90 ° C. using the high-temperature hot air dryer 3 as in the case of the above-described roasting, and is mainly performed for 2 to 4 days in order to promote the drying of the surface of the scallop A. Is called.

Late drying means hot air drying at a drying temperature of 20 to 60 ° C. performed using the low-temperature hot air dryer 5 and is mainly performed for about 10 days in order to gradually dry the surface of the scallop A.
Annealing means drying by microwave heating at a drying temperature of 20 to 60 ° C. using a microwave dryer 7, mainly promoting the drying of the inside of the scallop A and the inside and surface of the scallop A It takes about 10 days to make the water content of the water uniform. Moreover, the bactericidal effect by microwave heating can also be expected.
Storage means temporary storage of scallop A during drying, and storage of dried scallop B, which is a finished product, at room temperature in a waiting state for shipment. Slow drying of scallop A as a whole and completed dried scallop B Is done to preserve the quality.

  In the present embodiment, the scallop A after boiling is accommodated in the drying tray 9, and all processes of roasting, initial drying, late drying, fumigation and storage are performed in the factory 33 while being accommodated in the drying tray 9. It is configured to be executed within. The drying tray 9 used in the present embodiment is made of plastic (such as polypropylene that can be used for microwave heating) as an example, and the bottom surface is constituted by ribs having a lattice shape as shown in FIGS. It is a rectangular tray having a width of about 610 mm, a depth of about 820 mm, and a thickness of about 50 mm. The effective storage dimensions are about 530 mm in width, about 750 mm in depth, and about 35 mm in depth. The number of scallop scallops A is about 325 scallops A with a diameter of about 40 mm, and there are 325 scallops A in this case, and the total weight is 325 pcs × 10 g, which is about 3.25 kg.

The drying tray 9 in which the scallop scallop A is accommodated is placed on the drying carriage 13 shown in FIGS. 11 to 13 during the roasting and initial drying steps and the movement between these steps. The drying carriage 13 includes a frame 15 in which an angle member or the like is assembled into a rectangular frame shape, a guide member 17 for accommodating the drying tray 9, and four casters 19 provided on the bottom surface.
Such a drying carriage 13 can accommodate a total of 64 drying trays 9 in 16 rows and 4 rows. In this case, the storage weight of the scallop A is 64 sheets × 3.25 kg, about 208 kg, It is about 2600 kg with 208 kg ÷ 0.08 in terms of raw shellfish. Further, a gap S of about 50 mm is formed between the upper and lower drying trays 9 in order to increase the drying efficiency.

Further, the drying tray 9 in which the scallop scallop A is accommodated is placed on a movable carriage 21 shown in FIGS. 14 to 16 in the latter drying and storage process and the movement between these processes with fumigation. The movable carriage 21 includes a rectangular flat plate-shaped bottom plate 23 and four casters 25 provided on the bottom surface of the bottom plate 23.
And on such a movable carriage 21, a total of 64 drying trays 9 in 32 rows and 2 rows can be placed in a stacked state. In this case, the storage weight of the scallop A is about 208 kg at 64 sheets × 3.25 kg, and about 2600 kg at 208 kg ÷ 0.08 in terms of raw shellfish.
Therefore, when processing 20 tons of raw shellfish C, the weight of scallop A after the second boil is about 1600 kg at 20000 kg × 0.08, and the required number of drying trays 9 is 1600 kg ÷ 3.25 kg, 493 sheets, The required number of drying carts 13 is 493/64, which is eight, and the required number of mobile carts 21 is 493/64, which is eight.

  In this embodiment, the weight of the scallop A is measured by the weigh scale 27 before entering the roasting process and after the end of the roasting, initial drying, and late drying process, and the measurement result is sent to the control device 29 to The management conditions such as the drying temperature and drying time of the high temperature hot air dryer 3, the low temperature hot air dryer 5, and the microwave dryer 7 are corrected. The weight of the scallop A may be measured and moved by a hand lift with a light weight device instead of the weighing scale 27, and the data may be printed and output to a personal computer. As the drying progresses, the shell pillars of the two drying trays 9 can be accommodated in one tray. However, even when the trays are reduced, the shell pillars for each carriage are not moved until the drying is completed. In this case, it is necessary to subtract the reduced weight of the tray at the time of tray reduction.

  Next, specific examples of the method for drying scallops according to the present embodiment configured as described above will be described based on Tables 3 and 4 below. In addition, the schedule in a table | surface has shown the schedule to the normal temperature storage prepared for selection, packing, and shipment of the dried dried scallop B completed from the boiled boiled scallop C with the salt water. The work contents in the table indicate the work contents to be performed on one day, and the weight (yield) in the table is each step when the weight (yield) of the scallop A after the second boil is 100. The target weight (yield) after completion is shown. Incidentally, the water content is set to 16% when the target weight (yield) is 42.3.

First, the scallop C harvested on the first day is transported to the pretreatment chamber 35 in the factory 33 and simmered most. Then, shells, ears, internal organs, etc. are removed to make only the scallop A. Next, the scallop scallops A are boiled twice and closely arranged on the drying tray 9 and accommodated in the drying cart 13. Here, the weight of the scallop A is measured, and the measured value is set as 100.
Then, the scallop A having finished the boiling step is carried into the drying chamber 37 in the factory 33 in a state where the scallop A is placed on the drying carriage 13, and is put into the high-temperature hot-air dryer 3 to start drying. In the roasting process, drying is performed at a drying temperature of 75 to 88 ° C. for about 1 hour, and after completion of drying, the weight (yield) after completion of roasting is measured by placing on the weighing scale 27.
After standing to cool in this state, the dried scallop A along with the drying carriage 13 is placed in the storage room 31 and stored at room temperature. The room temperature of the storage room 31 is kept at 12 to 18 ° C. and the humidity is kept at 50 to 60%.

On the second and third days, initial drying is performed. The scallop A that has been temporarily stored in the storage room 31 on the previous day is taken out of the storage room 31 together with the drying carriage 13 and is put into the high-temperature hot air dryer 3. Then, initial drying is performed at a drying temperature of 60 to 70 ° C. for about 1 hour, and after weighing, it is placed in the storage room 31 and stored at room temperature.
On the fourth day, the scallop A that has been temporarily stored in the storage room 31 the previous day is taken out of the storage room 31 and placed in the high-temperature hot air dryer 3 together with the drying carriage 13, and the initial temperature is about 60 to 70 ° C. for about 5 minutes. Dry. After completion of the initial drying, the drying tray 9 is taken out from the drying carriage 13, transferred to the moving carriage 21, and stacked.
And it measures in this state, moves the scallop A with the moving trolley 21 to the storage room 31, and stores it at normal temperature.

On the 5th to 14th days, late drying and fumigation are performed. The scallop A that has been temporarily stored in the storage room 31 on the previous day is taken out of the storage room 31 together with the moving carriage 21 and is put into the low temperature hot air dryer 5. Then, late drying is performed at a drying temperature of 40 to 50 ° C. for about 30 minutes, and weighed.
Next, for example, 1 to 3 sheets of the drying tray 9 containing the weighed scallops A are carried into the microwave dryer 7 from the moving carriage 21 and heated by microwave for about 40 seconds to perform fumigation. Then, the drying trays 9 in which the scallops A after the end of the fumigation are stored are stacked on the movable carriage 21 and moved together with the movable carriage 21 into the storage room 31 and stored at room temperature.
In addition, a series of drying processes constituted by roasting, initial drying, and late drying are completed by completing the fumigation on the 14th day.

When the shipping date has time from the start of drying as shown in Table 4 (23 days in Table 4), the scallop A is stored at room temperature with the scallop A in the storage room 31 on the 15th to 21st days. On the 22nd and 23rd days, weigh after storage at room temperature and confirm that the weight (yield) of scallop A is 42.3 and the moisture content is 16%. The scallop scallop A having a moisture content of 16% is transferred from the storage room 31 to the sorting / packaging room 39 in the factory 33 as a completed dried scallop B, and sent to the post-screening, packing, and shipping processes.
The shortest shipping date from the start of drying can be about 16 days. In that case, the 15th day is also subjected to late drying and fumigation in the same way as the 14th day, and the water content is 16% (yield). Although 42.3 is aimed at, the moisture content must be surely 16% or less at the time of shipment, and the drying tends to be intensified and the yield tends to deteriorate. Therefore, as shown in Table 4, having a margin before the shipping date, and confirming the weight while sufficiently averaging the moisture content after the end of the late drying, and reaching the shipping date leads to an improvement in yield.
Storage after the end of the late drying may be transferred from the drying tray to a wooden box that has been used for conventional fumigation. However, care must be taken not to mistake the weight of scallops due to differences in tare.
The measurement results obtained after the completion of each process are used for management of drying conditions in each process of roasting, initial drying, and late drying, and are used for correcting the drying conditions after the measurement and the next lot.

Next, the configuration of the scallop drying apparatus 1 according to the present invention will be described. As shown in FIG. 1, the scallop drying apparatus 1 includes a high temperature hot air dryer 3 and a low temperature hot air dryer installed in a drying chamber 37 in a factory 33 that processes the harvested scallop C into a dried shell B. 5, a microwave dryer 7, and a storage room 31 in the factory 33. The two high-temperature hot air dryers 3 in FIG.
It is preferable that the storage room 31 is divided into a room for storing the raw material of the process before the fumigation, a room for storing the scallops thereafter, and a room for shipping adjustment.
The high-temperature hot air dryer 3 is a dryer used in roasting and initial drying. The high-temperature hot air dryer 3 includes a rectangular box-shaped main body 41, a pair of main doors 43 that are attached to one end surface of the main body 41, and a front surface in a machine room 47 provided near the other end surface of the main body 41. A maintenance door 45 provided in the machine room, two steam unit heaters 49 provided in the machine room 47, four circulation fans 51 that are also provided in the machine room 47 and capable of rotating forward and backward, and an upper surface of the machine room 47. The exhaust duct 53 to be attached, the heat exchange unit 55 attached in the machine room 47 below the exhaust duct 53, the exhaust blower 57 connected to the heat exchange unit 55, and the intake port 59 provided on the upper surface of the machine room 47 And a damper 61 for adjusting the opening area of the air inlet 59 and an operation panel 63 provided as an example on the front surface of the main body 41 on the main door 43 side.

The body 41 has a width of about 3180 mm, a length of about 10500 mm, a height of about 2100 mm, a width of about 1340 mm, a depth of about 1820 mm, and a height of about 1844 mm. A total of 8 units can be accommodated, 4 units each.
The heating amount of the steam unit heater 49 is 54000 kcal / H per unit, and the drying temperature of the high-temperature hot air dryer 3 is 60 to 90 ° C.

In such a high-temperature hot air dryer 3, the main door 43 is opened, and the scallops A and the drying carts 13 accommodated in the drying tray 9 are put together from the opening on the main door 43 side, and four in two rows are measured. Eight drying carts 13 are accommodated. Next, the main door 43 is closed and the operation panel 63 is operated to carry out roasting or initial drying.
As a result, the two steam unit heaters 49 are started to operate, and the heated air heated by the steam unit heaters 49 is circulated in the main body 41 on the circulation flow formed by the four circulation fans 51. Thus, the scallop A stored in the main body 41 is dried at a predetermined drying temperature. In the present embodiment, as a preferred mode, among the four circulating fans 51, the two circulating fans 51 and the other two circulating fans 51 are rotated forward / reversely at predetermined intervals by a control device (not shown). However, the inside of the main body 41 is circulated in a circulating flow in the reverse direction. At this time, the temperature in the main body 41 is kept constant by the damper 61, the exhaust blower 57, and the heat exchange unit 55.

  The low temperature hot air dryer 5 is a dryer used in the latter drying. The low-temperature hot air dryer 5 basically has the same configuration as that of the high-temperature hot air dryer 3, and has a rectangular box-shaped main body 65 smaller than the high-temperature hot air dryer 3 and an open end surface of the main body 65. A pair of main doors 67 in the form of doors to be attached, a maintenance door 71 attached to the front surface of the machine room 69 provided near the other end face of the main body 65, and two steam unit heaters 73 provided in the machine room 69 Similarly, four circulating fans 75 that can be forwardly and reversely provided in the machine room 69, an exhaust duct 77 attached to the upper surface of the machine room 69, and a heat exchange unit provided in the machine room 69 below the exhaust duct 77. 79, an exhaust blower 81 connected to the heat exchange unit 79, an air intake 83 provided on the upper surface of the machine room 69, a damper 85 for adjusting the opening area of the air intake 83, a main And an operation panel 87 provided as an example on the front surface of the main body 65 of the door 67 side.

The main body 65 has a width of about 3060 mm, a length of about 6800 mm, a height of about 2100 mm, a width of about 1280 mm, a depth of about 880 mm, and a height of about 1848 mm. A total of 8 units can be accommodated, 4 units each.
The heating amount of the steam unit heater 73 is 54000 kcal / H per unit, and the drying temperature of the low-temperature hot air dryer 5 is 20 to 60 ° C.

In such a low-temperature hot air dryer 5, the main door 67 is opened, and the scallops A stored in the drying tray 9 are put together with the moving carriage 21 through the opening on the main door 67 side, and four in two rows are measured. 8 mobile carts 21 are accommodated. Next, the main door 67 is closed, and the operation panel 87 is operated to execute late drying.
As a result, the two steam unit heaters 73 are started to operate, and the heated air heated by the steam unit heaters 73 circulates in the main body 65 on the circulation flow formed by the four circulation blowers 75. The scallop A stored in the main body 65 is dried at a predetermined drying temperature. In the present embodiment, as a preferred embodiment, two of the four circulating fans 75 and the other two circulating fans 75 and the other two circulating fans 75 are operated to switch between normal rotation and reverse rotation every predetermined time by a control device (not shown). Then, the inside of the main body 65 is circulated in a circulating flow in the reverse direction. At this time, the temperature in the main body 65 is kept constant by the damper 85, the exhaust blower 81, and the heat exchange unit 79.

  The microwave dryer 7 is a dryer used in fumigation. The microwave dryer 7 has a base 89 in which four casters are attached to a corner portion of a bottom surface formed by assembling an angle material or the like into a frame shape, and a square box-like shape installed on the upper surface of the base 89. A main body 91, a carry-in conveyor 95 and a carry-in shutter 97 provided near the outside of the carry-in port 93 of the main body 91, a carry-out conveyor 101 and a carry-out shutter 103 provided near the outside of the carry-out port 99 of the main body 91, and the main body 91 A conveyor conveyer 105 provided inside, a drive motor 107 provided outside the main body 91 for driving the conveyer 105, four 1.5 kw magnetrons 109 installed on the upper surface of the main body 91, In the base 89, there are two high-pressure boards 111 installed behind the magnetron 109, a control board 113 provided on the side of one high-pressure board 111, and the base 89. Two heat-resistant fans 115 installed, and a heater duct 119 to which an electric heater 117 is formed to form an air circulation path between the heat-resistant fan 115 and the main body 91, a supply duct 121, a circulation duct 123, and a fan A duct 125, an exhaust shutter 127 provided on the back surface of the circulation duct 123, and an intake shutter 129 provided on the back surface of the fan duct 125 are provided.

  The external dimensions of the microwave dryer 7 are about 1450 mm in width, about 3400 mm in length, and about 1800 mm in height. The upper space of the transfer conveyor 105 formed in the main body 91 is about 700 mm in width and length. The height is about 1680 mm and the height is about 400 mm. In such a main body 91, for example, two sets of three drying trays 9 stacked in a stack can accommodate a total of six drying trays 9, and scallops carried into the main body 91. The column A is internally heated by being irradiated with microwaves from the magnetron 109 for about 40 seconds that is conveyed by the conveyor 105, and is further heated by air from the heat-resistant fan 115 (in some cases, hot air or cold air). Surface drying is promoted.

The air that flows into the fan duct 125 by opening the intake shutter 129 reaches the heater duct 119 by the air generated by the heat-resistant fan 115, is heated in the heater duct 119, passes through the supply duct 121, and enters the main body 91. Flow into. Further, the warmed air that has flowed into the main body 91 passes through the circulation duct 123, a part of which is exhausted to the outside by opening the exhaust shutter 127, and the remaining air is returned to the fan duct 125 and reused. The
The temperature in the main body 91 is kept constant by opening and closing operations of the intake shutter 129 and the exhaust shutter 127.

  As described above, according to the present embodiment, the following effects can be obtained. First, by using the microwave dryer 7, the drying period is greatly shortened as apparent from Table 1, Table 2, Table 3, and Table 4, and scallop C that can be processed in one lot. Thus, the drying efficiency can be increased by increasing the amount of. Further, the dried scallop scallop A has a uniform surface and internal drying, and becomes a high-quality dried scallop B excellent in appearance, sensuality, and yield. Further, the use of the wooden box is abolished, and the drying process after the roasting is performed only by the drying tray 9, so that the labor of the worker can be greatly reduced, and the drying operation of the scallop A can be performed with less labor. Become.

Further, by properly using the drying carriage 13 and the moving carriage 21, drying in each process can be performed smoothly, and movement between the processes can be performed smoothly in a short time.
In addition, by measuring the weight of the scallop A before entering the roasting process and after completion of the roasting, initial drying and late drying processes, it becomes possible to grasp the dry state of the scallop A during drying, If it is used for correction of the management conditions in the process, the smooth drying of the scallop A and the quality can be further improved.

The scallop drying method and the scallop drying apparatus 1 according to the present invention are not limited to those of the above-described embodiment, and the design can be changed within the gist of the invention. For example, instead of the microwave dryer 7 used in the above embodiment, the heat-resistant fan 115, the electric heater 117, the heater duct 119, the supply duct 121, the circulation duct 123, the fan duct 125, which are provided in the microwave dryer 7, It is also possible to use a microwave heater that performs only microwave heating with the exhaust shutter 127 and the intake shutter 129 removed.
Late drying can be performed by the microwave dryer 7 or the above-described microwave heater instead of the low-temperature hot air dryer 5, and the fumigation can be replaced by the microwave dryer 7. It is also possible to do this. Annealing means drying by microwave heating at a drying temperature of 20 to 60 ° C., and is mainly used to promote the drying of the inside of the scallop A and to make the water content of the inside and the surface of the scallop A uniform. It is carried out over a period of days, and when executed by a microwave heater, functions similar to those of the microwave dryer 7 can be exhibited.
Of course, it is possible to measure the weight of the scallop A in the middle of drying in more steps including fumigation.
Two high-temperature hot air dryers 3 can be used, but one may be used for both roasting and initial drying.
The heat source of the high-temperature hot air dryer 3 and the low-temperature hot air dryer 5 is not limited to the steam unit heater, and an electric heater, a gas heater, a heavy oil heater, or the like can also be used.
The high-temperature hot-air dryer 3 and the low-temperature hot-air dryer 5 are configured to circulate in the main body by riding in a reverse circulation flow by rotating the two sets of circulating blowers forward and reverse every predetermined time. It is possible to continuously circulate in one direction, or to switch the circulation flow different from the above.

  The method for drying scallops and the drying apparatus for scallops according to the present invention includes a production site for dried scallops that are dried to a predetermined moisture content by drying the scallops after boiling to a predetermined moisture content, and the dried scallops. It has applicability in the design and manufacturing fields of the scallop drying device used at the manufacturing site.

It is a figure which shows embodiment of this invention, and is a schematic diagram which shows the production line of the dried scallop provided with the drying chamber which performs the drying method of the scallop scallop of this invention. It is a figure which shows embodiment of this invention, and is a top view which shows the high temperature hot air dryer used at a roasting and initial stage drying process. It is a figure which shows embodiment of this invention, and is a front view which shows the high temperature hot air dryer used in a roasting and initial stage drying process. It is a figure which shows embodiment of this invention, and is a right view which shows the high temperature hot air dryer used in a roasting and initial stage drying process. It is a figure which shows embodiment of this invention, and is a top view which shows the low temperature hot air dryer used at a late stage drying process. It is a figure which shows embodiment of this invention, and is a front view which shows the low temperature hot air dryer used at a late stage drying process. It is a figure which shows embodiment of this invention, and is a right view which shows the low temperature hot air dryer used at a late stage drying process. It is a figure which shows embodiment of this invention, and is a top view which shows the microwave dryer used at an aeration process. It is a figure which shows embodiment of this invention, and is a front view which shows the microwave dryer used at an aeration process. It is a figure which shows embodiment of this invention, and is a right view which shows the microwave dryer used at an aeration process. It is a figure which shows embodiment of this invention, and is a top view which shows the drying trolley and drying tray which are used in a roasting and initial stage drying process. It is a figure which shows embodiment of this invention, and is a front view which shows the drying trolley | bogie and drying tray which are used at a roasting and initial stage drying process. It is a figure which shows embodiment of this invention, and is a right view which shows the drying trolley | bogie and drying tray which are used at a roasting and initial stage drying process. It is a figure which shows embodiment of this invention, and is a top view which shows the mobile trolley | bogie and drying tray which are used at a late stage drying and storage process. It is a figure which shows embodiment of this invention, and is a front view which shows the mobile trolley | bogie and drying tray which are used at a late stage drying and storage process. It is a figure which shows embodiment of this invention, and is a right view which shows the mobile trolley | bogie and drying tray which are used at a late stage drying and storage process.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Scallop drying apparatus 3 High temperature hot air dryer 5 Low temperature hot air dryer 7 Microwave dryer 9 Drying tray 13 Drying cart 15 Frame 17 Guide member 19 Caster 21 Moving cart 23 Bottom plate 25 Caster 27 Weigh scale 29 Control device 31 Storage room 33 Factory 35 Pretreatment room 37 Drying room 39 Sorting / packaging room 41 Main body 43 Main door 45 Maintenance door 47 Machine room 49 Steam unit heater 51 Circulating fan 53 Exhaust duct 55 Heat exchange unit 57 Exhaust fan 59 Inlet 61 Damper 63 Control panel 65 Main body 67 Main door 69 Machine room 71 Maintenance door 73 Steam unit heater 75 Circulating fan 77 Exhaust duct 79 Heat exchange unit 81 Exhaust fan 83 Inlet 85 Damper 87 Operation panel 89 Base 91 Main body 93 Inlet 95 Incoming conveyor 97 Incoming shutter 99 Cargo exit 01 carry-out conveyor 103 carry-out shutter 105 carry-out conveyor 107 drive motor 109 magnetron 111 high-pressure board 113 control board 115 heat-resistant fan 117 electric heater 119 heater duct 121 supply duct 123 circulation duct 125 fan duct 127 exhaust shutter 129 intake shutter A scallop shell B dry shell S Clearance C Scallop (Harakai)

Claims (7)

A method for drying scallop scallops that is dried in stages until the scallop scallops have a predetermined moisture content by repeatedly performing the steps of roasting, initial drying, late drying, steaming, and storage on the scallops after boiling. In
The roasting and initial drying are performed at a drying temperature of 60 to 90 ° C. using a high temperature hot air dryer, and the latter drying is performed at a drying temperature of 20 to 60 ° C. using a low temperature hot air dryer or a microwave heater. The fumigation is performed at a drying temperature of 20 to 60 ° C. using a microwave heater or a microwave dryer using a combination of microwave heating and cold air drying or hot air drying. A method for drying scallops, which is performed by placing scallops in a storage room where humidity is controlled and storing them at room temperature. A method for drying scallop scallops that is dried in stages until the scallop scallops have a predetermined moisture content by repeatedly performing the steps of roasting, initial drying, late drying, steaming, and storage on the scallops after boiling. In
The roasting and initial drying are performed at a drying temperature of 60 to 90 ° C. using a high-temperature hot-air dryer, and the latter-stage drying is a low-temperature hot-air dryer or microwave using a combination of microwave heating and cold-air drying or hot-air drying. The drying is performed at a drying temperature of 20 to 60 ° C. using a dryer, and the above-mentioned fumigation is performed using a microwave dryer or a microwave dryer using a combination of microwave heating and cold air drying or hot air drying. A method for drying scallops, wherein the method is carried out at a drying temperature of ° C., and the above storage is performed by placing the scallops in a storage room where the temperature and humidity are controlled and storing them at room temperature.   The scallops after boiling are accommodated in a drying tray, and all the steps of roasting, initial drying, late drying, fumigation and storage are carried out in the state accommodated in the drying tray. 3. A method for drying scallops according to 1 or 2.   The drying tray in which the scallops are housed is roasted and initially dried in a state where a plurality of drying trays are placed on a drying carriage that can be accommodated with gaps in the drying and initial drying steps. In the latter drying and storage process, a plurality of drying trays are transferred to a mobile carriage that can be placed in a stacked state, the latter drying and storage, and the movement between these processes with fumigation added. 4. The method for drying scallops according to claim 3, wherein:   The weight of the scallop is measured before entering the roasting process and after completion of the roasting, initial drying and late drying processes, and the management conditions of each of the above processes are corrected based on the measurement results. The method for drying scallops according to any one of claims 1 to 4. A scallop scallop drying device that repeatedly performs the drying, initial drying, late drying, steaming, and storage steps on the scallop after boiling until the scallop has a predetermined moisture content. In
A high-temperature hot air dryer capable of performing the roasting and initial drying at a drying temperature of 60 to 90 ° C., and a low-temperature hot air dryer or a microwave heater capable of performing the late drying at a drying temperature of 20 to 60 ° C .; A microwave heater that can carry out the above-mentioned fumigation at a drying temperature of 20 to 60 ° C. or a microwave dryer that uses both microwave heating and cold air drying or hot air drying, and temperature of scallops during or after drying, A scallop drying apparatus characterized by comprising a storage room that can be stored at room temperature with humidity being controlled. A scallop scallop drying device that repeatedly performs the drying, initial drying, late drying, steaming, and storage steps on the scallop after boiling until the scallop has a predetermined moisture content. In
A high-temperature hot air dryer capable of performing the roasting and initial drying at a drying temperature of 60 to 90 ° C, and a low-temperature hot air dryer or the microwave heating and cold air drying capable of performing the late drying at a drying temperature of 20 to 60 ° C. Or a microwave dryer using a combination of hot air drying and a microwave heater capable of performing the fumigation at a drying temperature of 20 to 60 ° C, or a microwave dryer using a combination of microwave heating and cold air drying or hot air drying. And a storage room that can store the scallop post during or after drying at room temperature in a state in which the temperature and humidity are controlled.

Images